Braised Tripe and Cat Meat Gruel

Name: Braised Tripe and Cat Meat Gruel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 200 g simmered cat meat shreds; 125 g wet tripe shreds (blanched, simmered, and drained); 100 g shredded cooked ginger; 1.5 g shredded soaked dried tangerine peel; 75 g shredded rehydrated wood ear mushrooms; 2.5 g shredded kaffir lime leaves (to sprinkle on top); 3 cup superior stock; 3 cup original stock; 0.5 tbsp Shaoxing rice wine; 2 tsp fine salt; 1 tsp ground pepper; 1 tsp MSG; 5 tsp wet cornstarch slurry (for thickening); 0.5 tbsp vegetable oil; to taste dark soy sauce (to adjust color to golden brown)

The broth is full-flavored and is said to nourish yin and ward off cold.

30 min

Easy

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Ingredients

simmered cat meat shreds 200 g

wet tripe shreds (blanched, simmered, and drained) 125 g

shredded cooked ginger 100 g

shredded soaked dried tangerine peel 1.5 g

shredded rehydrated wood ear mushrooms 75 g

shredded kaffir lime leaves (to sprinkle on top) 2.5 g

superior stock 3 cup

original stock 3 cup

Shaoxing rice wine 0.5 tbsp

fine salt 2 tsp

ground pepper 1 tsp

MSG 1 tsp

wet cornstarch slurry (for thickening) 5 tsp

vegetable oil 0.5 tbsp

dark soy sauce (to adjust color to golden brown) to taste

Instructions

Step 1

First blanch and simmer the tripe shreds, then drain thoroughly. Heat a wok with vegetable oil, add the Shaoxing rice wine, then pour in the original stock and superior stock. Add all remaining ingredients except the shredded kaffir lime leaves to the wok. Season with fine salt and MSG, stir in dark soy sauce until the mixture turns a golden brown, then sprinkle with ground pepper.

Step 2

Add the wet cornstarch slurry to thicken the stew, stir in the remaining vegetable oil until well combined, then pour the entire dish into a soup tureen. Sprinkle the shredded kaffir lime leaves over the top.